Lemon Meringue
Recipe: Lemon Meringue Bars
A recipe that came from a mistake
ingredients:
bars:
1 package lemon cake mix super moist (duncan heinz works fine)
1/3 cup butter, softened
3 eggs (1 for crust, 2 for center)
1 cup white suger
1/2 tsp baking powder
1/4 tsp salt
2 tsp lemon peel, grated (optional)
1/3 cup lemon juice
Meringue:
3-6 tbsp white sugar
4 egg whites ( separate w/ three bowls. one for separating, one for yokes, one for final.)
1 tsp cream of tartar
directions
- heat oven to 350
- mix cake mix (dry) butter and 1 egg with spoon or mixer until crumbly; reserve 1 packed cup
-press remaining mix lightly into bottom of ungreased pan, 13x9x2 in.
-bake about 10 min or until light brown
-in mixing bowl beat remaining eggs with reserved mixture, sugar baking powder salt, and lemon juice and peel with hand mixer until light and foamy; it should be twice the original height in the bowl.
-pour over hot baked layer
-bake about 15 more min or until light brown and set.
Meringue:
in clean mixing bowl beat egg whites until they just begin to foam.
add cream of tartar and mix on high until egg whites are white.
add suger one tbsp at a time.
mix until egg whites are at stiff peaks. (to test, turn off mixer and stir meringue a little. pull the beaters straight up and turn over until beaters are pointing into the air. soft peaks are when the meringue on the beaters flops over. stiff peaks hold a mountain peak shape.)
stiff peaks are not much farther.
-remove lemon bars from oven
-add meringue mix to the hot top
-spread as evenly as possible sealing to sides to prevent shrinkage
-return to oven and turn up heat to 400
-bake until meringue is lightly browned on the top
-remove from oven and let cool
-use knife to separate the meringue from sides of pan
-best if eaten warm
-makes 3 dozen squares
A recipe that came from a mistake
ingredients:
bars:
1 package lemon cake mix super moist (duncan heinz works fine)
1/3 cup butter, softened
3 eggs (1 for crust, 2 for center)
1 cup white suger
1/2 tsp baking powder
1/4 tsp salt
2 tsp lemon peel, grated (optional)
1/3 cup lemon juice
Meringue:
3-6 tbsp white sugar
4 egg whites ( separate w/ three bowls. one for separating, one for yokes, one for final.)
1 tsp cream of tartar
directions
- heat oven to 350
- mix cake mix (dry) butter and 1 egg with spoon or mixer until crumbly; reserve 1 packed cup
-press remaining mix lightly into bottom of ungreased pan, 13x9x2 in.
-bake about 10 min or until light brown
-in mixing bowl beat remaining eggs with reserved mixture, sugar baking powder salt, and lemon juice and peel with hand mixer until light and foamy; it should be twice the original height in the bowl.
-pour over hot baked layer
-bake about 15 more min or until light brown and set.
Meringue:
in clean mixing bowl beat egg whites until they just begin to foam.
add cream of tartar and mix on high until egg whites are white.
add suger one tbsp at a time.
mix until egg whites are at stiff peaks. (to test, turn off mixer and stir meringue a little. pull the beaters straight up and turn over until beaters are pointing into the air. soft peaks are when the meringue on the beaters flops over. stiff peaks hold a mountain peak shape.)
stiff peaks are not much farther.
-remove lemon bars from oven
-add meringue mix to the hot top
-spread as evenly as possible sealing to sides to prevent shrinkage
-return to oven and turn up heat to 400
-bake until meringue is lightly browned on the top
-remove from oven and let cool
-use knife to separate the meringue from sides of pan
-best if eaten warm
-makes 3 dozen squares